Preheat the oven to 350 degrees.

Cut a spaghetti squash in half and bake facedown on a parchment covered sheet pan for one hour or until tender.

Remove the seeds with a spoon and place the cooked squash on a clean towel, while using another towel, press out the water.

Measure out 2.5 cups of squash and place it in a bowl and set aside.

Preheat a skillet over medium heat and once it is hot, add the ground beef, salt and spices.

Use a spatula to break up the meat and cook until slightly browned.

Transfer the meat to the bowl with the spaghetti squash.

Add the salsa, flax seed and eggs to the bowl.

Mix the ingredients until well combined.

Transfer the mixture into an 8 x 8 glass pyrex (order here) and spread it evenly.

Bake for 40-45 minutes or until the center is set and the top looks slightly crisp.

Serve onto plates, top with guacamole and chopped cilantro and enjoy.

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